肯代尔校友MINDY SEGAL的新甜点
2012年詹姆斯比尔德奖（ James Beard Award）获得者西点厨师Mindy Segal在她的芝加哥餐厅和甜点吧奉上这个冬季最温馨的甘薯派配烤棉花糖。滴上蔓越橘果汁、浓浓的奶油糖果酱，这款甜点就像她本人一样朋克摇滚。
SWEET POTATO PIE WITH TOASTED MARSHMALLOW
甘薯派配烤棉花糖
甘薯派：
1 egg 1个鸡蛋
1 egg yolk 1个蛋黄
1/3 c. cane sugar 三分之一杯蔗糖
Pinch salt 一撮盐
1/4 t. vanilla 四分之一茶匙香草精
1 T. maple syrup 1茶匙枫蜜
1/4 t. bourbon, or to taste 四分之一波旁威士忌，或根据口味添加
2 t. melted butter 2茶匙熔化的黄油
2 T. heavy cream 2茶匙高脂鲜奶油
2/3 c. sweet potato puree 三分之二杯甘薯泥
9-inch graham cracker or gingersnap pie crust 9英寸全麦饼干或姜饼派屑
Large marshmallows 大棉花糖
蔓越橘汁：
3/4 c. fresh cranberries 四分之三杯新鲜越橘
1/3 c. sugar 三分之一杯糖
1/4 c. cranberry juice 四分之一杯蔓越橘汁
1/4 c. orange juice 四分之一杯橙汁
1 vanilla pod 1个香子兰豆荚
1 t. vanilla extract 1茶匙香草精
奶油糖果酱：
1/2 oz. light brown sugar 半盎司红糖
1/2 oz. dark brown sugar 半盎司黑糖
1 t. vanilla extract 1茶匙香草精
1 T. butter 1茶匙黄油
1 c. stout 1杯烈性黑啤酒
1 c. heavy cream 1杯高脂鲜奶油
Salt 盐
1. 将烤箱预热至350度。将鸡蛋、蛋黄、糖、盐、香草精、枫蜜和波旁威士忌放在中碗中搅拌均匀。再加入熔化的黄油和高脂鲜奶油搅拌，随后倒入甘薯泥中。随后加入饼屑，烘焙至填充物凝固。
2. 制作蔓越橘汁：将蔓越橘、糖、蔓越橘汁、橙汁、香子兰荚和香草精放入炖锅中，开中火加热，煮至沸腾，随后调至低火，烹饪2到3分钟，待汤变得稍微浓郁起来。随后从火上移下，通过滤网将浓稠混合物过滤掉。搁置备用。
3. 制作奶油糖果酱：将红糖、香草精、黄油和烈性黑啤酒放入厚底炖锅中，开中火加热。缓慢地将混合物加热至沸腾，随后分两次加入奶油，每次加入后等1分钟再加入另一次。加入盐品尝至味道适中，随后用滤网过滤掉浓稠混合物。
4. 食用时，在派的顶部放几个棉花糖。将棉花糖顶部烤30秒至1分钟直至棉花糖破裂变热。再滴上蔓越橘汁和奶油糖果酱，这一款甜点就完成了。
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MINDY SEGAL, MINDY’S HOT CHOCOLATE
Chicago
The2012 James Beard Award-winning pastry chef serves up this winter-friendly sweetpotato pie capped with toasted marshmallow at her Chicago restaurant and dessert bar. Drizzledwith cranberry syrup and a stout-laced butterscotch sauce, this dessert is aspunk rock as she is.
SWEETPOTATO PIE WITH TOASTED MARSHMALLOW
Forpie:
1 egg
1 egg yolk
1/3 c. cane sugar
Pinch salt
1/4 t. vanilla
1 T. maple syrup
1/4 t. bourbon, or to taste
2 t. melted butter
2 T. heavy cream
2/3 c. sweet potato puree
9-inch graham cracker or gingersnap pie crust
Large marshmallows
1 egg
1 egg yolk
1/3 c. cane sugar
Pinch salt
1/4 t. vanilla
1 T. maple syrup
1/4 t. bourbon, or to taste
2 t. melted butter
2 T. heavy cream
2/3 c. sweet potato puree
9-inch graham cracker or gingersnap pie crust
Large marshmallows
Forcranberry syrup:
3/4 c. fresh cranberries
1/3 c. sugar
1/4 c. cranberry juice
1/4 c. orange juice
1 vanilla pod
1 t. vanilla extract
3/4 c. fresh cranberries
1/3 c. sugar
1/4 c. cranberry juice
1/4 c. orange juice
1 vanilla pod
1 t. vanilla extract
Forbutterscotch sauce:
1/2 oz. light brown sugar
1/2 oz. dark brown sugar
1 t. vanilla extract
1 T. butter
1 c. stout
1 c. heavy cream
Salt
1/2 oz. light brown sugar
1/2 oz. dark brown sugar
1 t. vanilla extract
1 T. butter
1 c. stout
1 c. heavy cream
Salt
1. Preheatoven to 350. Combine egg, yolk, sugar, salt, vanilla, maple syrup and bourbonin medium bowl, stirring well. Add melted butter and heavy cream, then fold insweet potato. Pour into crust and bake until filling is set.
2. Tomake cranberry syrup: Combine cranberries, sugar, cranberry juice, orangejuice, vanilla pod and vanilla extract in saucepan over medium heat. Bring toboil, then lower heat and cook until slightly thickened, about 2 to 3 minutes.Remove from heat and strain mixture through a mesh strainer. Set aside.
3. Tomake butterscotch sauce: Combine brown sugars, vanilla extract, butter andstout in heavy-bottomed saucepan over medium heat. Slowly bring mixture to aboil, then add cream in two batches, allowing to reduce for 1 minute after eachaddition. Add salt to taste, then strain mixture through mesh strainer.
4. Toserve, place several marshmallows on top of pie. Broil until marshmallow topsare blistered and toasty, 30 seconds to 1 minute. Drizzle with cranberry syrupand butterscotch sauce.
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